Vazhachundu Cutlet

Ingredients:

• Vazhachundu (the flower or cone of plantain plants) 1
• Grated coconut 2 Tbsp
• Green chilly 3 to 5
• Ginger 1 big piece
• Garlic 5 to 7 pods
• Curry leaves few
• Potato 2 med
• Onion 2 med
• Shallots 2 to 3
• Pepper pdr 1/2 Tsp
• Garam masala 1 Tsp
• Bread crumbs as rqd
• Water as rqd
• Maida 1 cup
• Oil

Chop vazhachundu and mix it well with little coconut and keep it aside. Boil potato, allow it to cool and mash it. Chop onion, ginger, garlic, curry leaves, chilly and shallots. Heat oil in a pan and add the chopped ingredients. Saute it and add salt, pepper pdr and garam masala. Add chopped vazhachundu into it and cook well. Make it dry. Allow it to cool and keep it aside. Then slowly add the mashed potato into the cooked vazhachundu and mix well. Make cutlets in desired shapes and keep it aside. Mix together maida and water and make a thick batter. Make bread crumbs from fresh bread slices. Then dip cutlets in maida batter and roll it in bread crumbs. Fry it.

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Cauliflower Masala

Ingredients:

• Cauliflower 1
• Tomato 1 big
• Onion 1 big
• Crushed ginger 1 Tsp
• Crushed garlic 1 Tsp
• Pepper pdr 1/2 Tsp
• Turmeric pdr 14 Tsp
• Chilly pdr 1/2 Tsp
• Meat masala 3 Tsp
• Mustard seeds
• Curry leaves
• Water
• Salt
• Oil

Clean and cut the cauliflower into small pieces and soak it in hot water for 10 min. Drain out the water and marinate the cauliflower with salt, chilly pdr and turmeric pdr. Keep it for 15 min. Shallow fry it and keep it aside. Heat oil in a kadai and add mustard seeds. Allow it to splutter and add curryleaves, chopped onion, crushed ginger, garlic and salt. Saute till the onion becomes transluscent. Reduce the heat and add the meat masala and pepper pdr. Mix it well and add the chopped tomato into this. Add little water and cook well. Then add the shallow fried cauliflower and combine well. Add rqd amount of salt and water and cook it. Remove the lid and saute it for few mins till it becomes dry.

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Semiya Payasam (Kheer)

Ingredients:

• Vermicelli 1 cup
• Milk 3 to 3 1/2 cup
• Milk maid 1/2 cup
• Cashew 1/4 cup
• Raisins 1/4 cup
• Water 1/2 cup
• Cardamom 3
• Sugar as rqd
• Ghee 2 Tbsp

Roast the vermicelli in ghee. Fry the cashews and raisins in ghee and keep it aside. Boil milk and water in a thick bottom vessel (Uruli). Add rqd amount of sugar and mix well. When it boils, slowly add the roasted vermicelli into the boiling milk and combine well. Reduce the heat and cook the vermicelli and add the crushed cardamom and milkmaid. Finally, add the fried cashews and raisins into the payasam (kheer). Remove it from fire.

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Chocolate Banana Cake

Ingredients:

• Sugar 2 cup
• Maida (All purpose flour) 1 3/4 cup
• Cocoa pdr 3/4 cup
• Baking pdr 1 1/2 Tsp
• Baking soda 1 1/2 Tsp
• Salt 1/2 Tsp
• Vanilla essence 1 1/2 Tsp
• Mashed banana 1 cup
• Warm water 1 cup
• Veg oil 1/2 cup
• Milk 1/2 cup
• Egg 2

Pre-heat oven to 350 deg F(180 deg C). Grease one 9 inch pan and keep it aside. In a large bowl, whisk together sugar, all purpose flour, cocoa pdr, baking pdr, baking soda and salt. Keep it aside. In another bowl whisk together egg, mashed banana, warm water, milk, veg oil and vanilla essence. Add the wet ingredients into the dry ingredients and combine well. Pour this batter into the prepared cake pan and bake it for 35 to 40 mins. Remove it from oven and cool it.

[Recipe Courtesy: JoyOfBaking.com]

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Tomato Curry with Meat Masala

Ingredients:

• Chopped tomato 3 med
• Sliced shallots 1/4 cup
• Grated coconut 1/2 cup
• Turmeric pdr 1/2 Tsp
• Meat masala 2 Tsp
• Chilly pdr 1 Tsp
• Mustard seeds
• Curry leaves
• Dry chilly 2
• Water
• Salt
• Oil

Chop the tomato well. Grind together coconut, turmeric pdr, chilly pdr and meat masala into a fine paste and keep it aside. Heat oil in a kadai and add mustard seeds. Allow it to splutter and add curry leaves, sliced shallots and splitted dry chilly. Saute till it turns golden brown. Add chopped tomato, salt and little water into it and cook well. Then pour the grounded paste along with rqd amount of water and heat it in low flame. Mix well and remove it from fire.

[Recipe Courtesy: Vanitha]

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Avalose Podi

Ingredients:

• Raw rice 1/4 kg
• Cumin seeds 1 Tsp
• Grated coconut 1
• Salt little

Soak rice for few minutes and drain the excess water. Powder it well. Add grated coconut, salt and cumin seeds into rice flour and mix well using hand. Keep it aside for 30 mins. Heat cheenachatti (wok or kadai) or other thick bottom pan and roast the flour mix. Stir it continously till it turns golden colour. Remove it from fire and kept in an air tight container. Serve it with sugar.

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Lemon Rice

Ingredients:

• Cooked basmathi rice 2 cup
• Coriander leaves 1/2 cup
• Cumin seeds 1/2 Tsp
• Mustard seeds 1 Tsp
• Channa dal 1 Tbsp
• Urad dal 1 Tsp
• Peanuts 1 Tbsp
• Dry red chilly 2
• Green chilly 2
• Chopped ginger 1 Tsp
• Turmeric pdr 1/4 Tsp
• Lemon juice 1 Tbsp
• Hing a pinch
• Salt
• Oil

Heat oil in a pan and add mustard seeds and cumin seeds. Allow it to splutter and add dry chilly, channa dal, urad dal and peanuts. Saute it in low flame till it turns golden colour. Then add turmeric pdr, hing, ginger and lemon juice. Add required amount of salt and cooked rice. Mix well and garnish it with coriander leaves.

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